BUTTERNUT CHEESE SAUCE

SERVES 2 CUPS (475ML)

1 cup (140 g) peeled and chopped butternut squash

2/3 cup (120 g) chopped Yukon gold potatoes

1/2 cup (70 g) chopped yellow onion

1 tbsp. (15 g) chopped roasted red pepper

4 tsp. (20 ml) olive oil

1 clove garlic, peeled

1 tsp. apple cider vinegar

1 tsp. salt

1/2 tsp. lemon juice

NUTRITIONAL VALUES

Calories: 188kcal
Fat: 9.7g (1.4g S.Fat)
Carbs: 26.1g
Protein: 2.9g
Sugar: 6.2g
Sodium: 1175mg

METHOD

Place the squash, potatoes, and onion in a small pot and cover with just enough water to cover. Cover the pot with a lid and bring to a boil over medium heat, then reduce to a medium-low heat and continue to cook for 10 to 12 minutes, or until the potatoes are fork tender.

Reserve 1/2 cup of the liquid after draining (120 ml). In a blender, combine the squash, potatoes, yellow onions, red peppers, olive oil, garlic, apple cider vinegar, salt, and lemon juice. Blend in the reserved boiling liquid until completely smooth. Use immediately or refrigerate in a tightly sealed jar for up to 1 week.

SILKY CHEESE FONDUE

SERVES 6 TO 8 PORTIONS

227g (8oz) fingerling potatoes (or baby Dutch Yellow Potatoes)

1 1/2 cups raw cashews, soaked in warm water for at least 1 hour and drained, water reserved

3/4 cup reserved soaking water

3 tbsp. nutritional yeast

2 tbsp. sauerkraut

2 tbsp. refined coconut oil

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 cup vegan dry white wine

1/4 cup water

3 tbsp. tapioca powder Salt, optional

SUGGESTED DIPPERS

Cubed vegan bread (gluten-free if necessary)

Cherry tomatoes

Chopped roasted or steamed veggies, such as carrots, mushrooms, asparagus, broccoli, cauliflower, or even potatoes or sweet potatoes

Fresh fruit, such as apple or pear slices or grapesal

NUTRITIONAL VALUES

Calories: 241kcal
Fat: 9.2g (0.9g S.Fat)
Carbs: 75.6g
Protein: 12.3g
Sugar: 22.3g
Sodium: 502mg

METHOD

Cover the fingerling potatoes with water in a medium pot. Cook for 7 to 8 minutes, or until the potatoes are tender. Remove from the heat and set aside to drain. Combine the potatoes, cashews, reserved soaking water, nutritional yeast, sauerkraut, coconut oil, onion powder, and garlic powder in a blender. Transfer to a medium pot after blending until smooth. Cook, stirring occasionally, over medium heat until thoroughly heated, about 5 minutes. Turn the heat down to medium-low. Cook for another 5 minutes after adding the wine.

Whisk together the water and tapioca powder in a cup or small bowl. Cook, stirring constantly, until the fondue thickens and becomes glossy. If desired, season with salt. Remove from the heat and place over a tea light candle in a double boiler or fondue pot. Serve immediately with your preferred dippers. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

BUFFALO CAULIFLOWER WINGS WITH BLUE CHEESE DIP

SERVES 4 PORTIONS, WITH EXTRA DIP

BUFFALO CAULIFLOWER

Olive oil spray

1 cup unsweetened non-dairy milk (nut-free if necessary)

1 cup chickpea flour

2 tbsp. cornmeal (gluten-free if necessary)

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1 large or 2 small heads cauliflower (2 lb.), broken into florets

1 cup hot sauce

2 tbsp. apple cider vinegar

1 tbsp. no-salt-added tomato paste

1 tbsp. maple syrup

BLUE CHEESE DIP

1/2 cup plain coconut yogurt (or soy yogurt; unsweetened)

1/2 cup vegan mayonnaise

2 tbsp. white wine vinegar

1/2 tsp. vegan Worcestershire sauce (gluten-free if necessary)

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. dried marjoram

1/4 tsp. dried oregano

Half a 14 oz. block extra firm tofu, drained and crumbled

Black pepper to taste

NUTRITIONAL VALUES

Calories: 228kcal
Fat: 10.7g (3.6g S.Fat)
Carbs: 10.6g
Protein: 9.6g
Sugar: 8.9g
Sodium: 156mg

METHOD

Preheat the oven to 450°F (230°C, or gas mark 8). Lightly spray a 9 × 13-inch baking dish with olive oil.

To make the cauliflower: In a large mixing bowl, combine the milk, chickpea flour, cornmeal, garlic powder, and paprika. Place one cauliflower floret at a time in the prepared baking dish and dredge in the mixture. 20 minutes in the oven

In a cup or small bowl, combine the hot sauce, apple cider vinegar, tomato paste, and maple syrup while the cauliflower bakes.

Remove the cauliflower from the oven and loosen any florets that have stuck to the baking dish with a spatula. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for an additional 7 to 8 minutes, or until the hot sauce has thickened and caramelized.

Make the dip while the cauliflower is baking for the second time: In a medium mixing bowl, combine the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano. Fold in the tofu once everything is combined. Taste and season with pepper as needed.

Serve the cauliflower with the dip right away. Refrigerate leftovers in airtight containers for 2 to 3 days.

CREAMY ROASTED GARLIC-TOMATO SOUP WITH GRILLED CHEESE CROUTONS

SERVES

SOUP

3 to 4 lb. Roma tomatoes, halved lengthwise

1 tsp. olive oil, plus more for roasting

Salt and black pepper to taste

1 small garlic head (see Variation)

1 sweet onion, diced

One 6 oz. can no-salt-added tomato paste

2 tbsp. coconut sugar (or brown sugar)

2 tbsp. white wine vinegar

2 tsp. dried basil

1 tsp. dried oregano

3 cups low-sodium vegetable broth

1/2 cup unsweetened non-dairy milk (soy-free if necessary)

1 tbsp. nutritional yeast, optional

2 to 3 tbsp. chopped fresh basil, optional

CROUTONS

4 vegan sandwich bread slices (gluten-free if necessary)

Basic Cashew Cheese Sauce, Melty Variation

Vegan butter (soy-free if necessary)

NUTRITIONAL VALUES

Calories: 156kcal
Fat: 5.2g (3.2g S.Fat)
Carbs: 19.6g
Protein: 8g
Sugar: 1.6g
Sodium: 452mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line one or two baking sheets with parchment paper or silicone baking mats. Place the tomato halves, cut side up, on the baking sheet(s). Drizzle with olive oil and season with salt and pepper to taste.

Trim the top of the garlic head so that all of the cloves are visible. Place the head on a sheet of aluminium foil and drizzle with olive oil, salt, and pepper. Wrap the foil tightly around the head to completely encase it. Cook for about 40 minutes, or until the garlic is soft and the tomatoes are slightly charred. Take the dish out of the oven. Allow the garlic to cool before unwrapping it. Set aside the tomatoes.

While the garlic cools, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the onion until it is translucent. Place in a blender.

When the garlic is cool enough to handle, squeeze each clove over a small plate or bowl to release the garlic. Combine the garlic, onions, roasted tomatoes, tomato paste, sugar, vinegar, dried basil, and oregano in a blender. Blend until completely smooth.

Bring the tomato mixture and broth to a boil in a large pot. Reduce to a low heat and cook, stirring occasionally, for about 15 minutes, or until heated through and slightly thickened. Cook for another 5 minutes after adding the milk and nutritional yeast (if using). Reduce the heat to low and cover the soup to keep it warm.

Make the croutons while the soup is simmering: Place two slices of bread on a plate, spread with cheese, and top with another slice of bread. On the outsides of each sandwich, spread butter. Preheat a frying pan over medium heat, preferably cast iron. Place both sandwiches in the pan and cook for 2 to 3 minutes per side, or until crispy and golden on both sides. Remove the sandwiches from the oven and cut them into six squares.

Spoon the soup into bowls and top with a sprinkle of fresh basil (if using) and 3 or 4 grilled cheese croutons per serving (or serve them on the side and add them as you eat). Serve right away. Leftover soup can be stored in an airtight container in the refrigerator for 3 to 4 days.

VARIATIONS

If your family isn't a fan of garlic, you can completely exclude it.

BALSAMIC-ROASTED BEET & CHEESE GALETTE

SERVES

CRUST

1/4 cup unsweetened non-dairy milk (soy-free if necessary)

3 tbsp. aquafaba

1 1/2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary), plus more for the work surface

1 tbsp. coconut sugar

1/2 salt

1/2 tsp. baking soda

1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

8 tbsp. very cold vegan butter (soy-free if necessary)

FILLING

Olive oil spray

2 medium red beets, peeled and very thinly sliced

2 medium golden beets, peeled and very thinly sliced

6 tbsp. balsamic vinegar

2 tbsp. coconut sugar

Salt and black pepper to taste

Mixed Herb Cheese Sauce, Spread Variation

Fresh thyme leaves

NUTRITIONAL VALUES

X

METHOD

To make the crust, combine the milk and aquafaba in a small cup or bowl. Place aside.

Whisk together the flour, coconut sugar, salt, baking soda, and xanthan gum in a large mixing bowl (if using). Cut the butter into the flour with a pastry cutter or fork until it's evenly incorporated, and the mixture resembles small peas. Pour in the milk mixture slowly until the dough just comes together. Turn out the dough onto a floured surface and shape it into a 2-inch-thick disk. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. (This can be done 1 to 3 days ahead of time.)

While the dough is chilling, make the filling: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly spray two 9 × 13-inch (23 × 33-cm) baking dishes with olive oil. Divide the red beet slices among two dishes and the golden beets among the other (you can do them all in one, but the red beets will stain the golden beets). Drizzle 3 tablespoons vinegar over each set of beets, then top with 1 tablespoon coconut sugar and salt and pepper. Toss to coat, then re-spread the slices (it's fine if they overlap). Bake for 15 minutes, flipping halfway through. The beets will be slightly undercooked, which is fine. Take them out of the oven and set them aside.

Reduce the temperature to 350°F (180°C, or gas mark 4). Line a baking sheet, pizza pan, or pizza stone with parchment paper or a silicone baking mat.

Remove the dough from the refrigerator after it has chilled for at least 30 minutes. Remove the plastic wrap from the dough (set it aside for now) and place it on a floured surface. Turn it over and lightly flour both sides. If the dough is too stiff, knead it lightly with your hands to soften it. If it becomes too dry and cracks, sprinkle with a few drops of water. Place the plastic wrap on top of the dough and roll it out with a rolling pin until it's about 10 inches in diameter and 14 inch (6 mm) thick. Transfer the dough to the prepared baking sheet, pan, or stone with care. (I do this by sliding a thin, rimless baking sheet underneath the dough to transport it to the other baking sheet; a pizza peel may also work.)

Spread the cheese evenly over the dough, leaving about 112 inch around the perimeter. On top of the cheese, arrange the beet slices. You can arrange them however you want, whether randomly or in a pretty pattern. Pour any remaining liquid from the baking dish over the beets. Fold the dough's edges over the beets.

Bake for 35 to 40 minutes, or until the dough is golden brown. Remove from the oven, slice, and serve with fresh thyme on top. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

RECIPE NOTES

Place the vegan butter in the freezer for about 10 minutes before using it to keep it extra cold.

To get super thin slices, use a mandolin when slicing your beets.

CHEESE-STUFFED MEATBALLS

SERVES 4 PORTIONS

1 tsp. olive oil

1/2 cup chopped yellow onion

2 garlic cloves, minced

227g (8oz) cremini mushrooms (or button mushrooms), diced

One 425g (15oz) can red beans, rinsed and drained

1/4 cup chopped fresh parsley

3/4 cup vegan panko bread crumbs (gluten-free if necessary), plus more if needed

2 tbsp. nutritional yeast (or use more bread crumbs)

2 tbsp. liquid aminos (use coconut aminos to be soy-free)

1 1/2 tsp. dried basil

1 1/2 tsp. dried oregano

Salt and black pepper to taste

Smoked Gouda Cheese Sauce, Melty

Variation

340g (12oz) spaghetti or other pasta (gluten-free if necessary), optional

4 cups Sun-Dried Tomato Marinara Sauce (or store-bought vegan marinara sauce)

NUTRITIONAL VALUES

Calories: 402kcal
Fat: 4.7g (0.8g S.Fat)
Carbs: 73g
Protein: 18g
Sugar: 3.2g
Sodium: 297mg

METHOD

In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion, garlic, and mushrooms until the mushrooms are golden and tender and the onions are translucent. Take the pan off the heat. Transfer to a food processor with the beans and parsley and pulse until combined and the mixture is mostly uniform but still chunky.

Combine the bread crumbs, nutritional yeast, liquid aminos, basil, oregano, salt, and pepper in a large mixing bowl. To ensure that the mixture is thoroughly combined, stir with a spoon or your hands. When squeezed, it should stay together. Add more bread crumbs if it's still too wet.

Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat.

1 tablespoon of the mixture should be rolled into a ball. Make a small hole in the center with your finger and shape the mixture into a tiny "bowl." Fill the "bowl" with 1/2 to 3/4 teaspoon of the cheese sauce. Take another tablespoon of the meatball mixture and roll it into a ball, then flatten it slightly to form a "dome." Place the dome on top of the meatball bowl, then seal the edges with your fingers and shape it back into a ball. Repeat with the remaining mixture on the baking sheet.

Bake for 30 to 35 minutes, flipping once halfway through.

Cook the pasta (if using) while the meatballs are in the oven: Bring a large pot of water to a boil over high heat and add the pasta. Cook until al dente according to package directions. Set aside after draining.

While the meatballs are baking, heat the marinara sauce.

Serve the meatballs alone, with sauce, or on top of the pasta. Meatballs and sauce can be stored in an airtight container in the fridge for 3 to 4 days.

MAKE-YOUR-OWN CHEESE PIZZA

SERVES 1 LARGE PIZZA WITH EXTRA SAUCE

PIZZA SAUCE

One 425g (15oz) can no-salt- added tomato sauce

One 170g (6oz). can no-salt- added tomato paste

1 tbsp. extra virgin olive oil

1 tsp. dried basil

1 tsp. dried oregano

2 pinches of garlic powder

1/2 cup water

Salt and black pepper to taste

PIZZA

1 or more individual store-bought pizza crusts (or you can use your favorite pizza dough recipe—most are vegan; use gluten-free if necessary)

Basic Cashew Cheese Sauce

Assorted pizza toppings, such as sliced mushrooms, bell peppers, red onion, artichoke hearts, chopped fresh tomatoes, sundried tomatoes, olives, pineapple, chopped fresh basil

Sliced vegan sausage, chopped chickenless strips, or beefless crumbles, optional

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 17.2g (2.4g S.Fat)
Carbs: 80.6g
Protein: 24.4g
Sugar: 36.8g
Sodium: 1650mg

METHOD

To make the pizza sauce, bring the tomato sauce, tomato paste, olive oil, basil, oregano, garlic powder, and water to a boil in a medium pot. Reduce to a simmer and cook for 15 to 20 minutes, stirring occasionally, until thickened.

While the sauce is simmering, preheat the oven and prepare your pizza crust(s) or pizza dough recipe according to package directions. Prepare your toppings and place them on a tray or on the counter in preparation for the teens' invasion.

When the oven is hot, spread the sauce over the crust(s), leaving a 1 inch border around the perimeter. Drizzle or spoon the cheese sauce on top, using as much or as little as you want. Everyone can make their own individual pizzas if the crusts are small enough. If the crusts are large enough, you can let each person top half of a pizza with their favorite toppings.

Bake the pizza(s) according to the directions on the package. When the pizza(s) are done, remove them from the oven, slice them, and serve.

BEAN & CHEESE QUESADILLAS

SERVES 4 QUESADILLAS

2 cups 15-Minute Refried Beans

4 flour tortillas (gluten-free if necessary)

Basic Cashew Cheese Sauce

Salsa and/or guacamole

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 0.7g (0.1g S.Fat)
Carbs:10.7 g
Protein: 1.4g
Sugar: 0.2g
Sodium: 11mg

METHOD

On one half of a tortilla, spread 1/2 cup of the beans. Drizzle the cheese sauce on top of the beans. Fold the other side of the tortilla over the beans and cheese gently. Repeat with the rest of the tortillas.

Preheat a large frying pan over medium heat, preferably cast iron. Place one to two quesadillas (if they will fit) in the pan and cook for 3 to 4 minutes on each side, until golden and crispy. Cover with aluminium foil and place on a plate to keep warm. Rep with the rest of the quesadillas. Serve with salsa and/or guacamole as soon as possible.

RECIPE NOTES

You can make the refried beans and/or the cheese sauce ahead of time to speed up the preparation of these quesadillas. It's also a great way to use up any leftover refried beans from the Mexican Pizza with 15-Minute Refried Beans recipe.

Remember to use coconut aminos in the refried beans and chickpea miso in the cashew cheese sauce to keep this dish soy-free.

HIDDEN VEGGIE MAC ‘N’ CHEESE

SERVES 8 PORTIONS

1/2 medium (1lb / 16oz) head cauliflower, broken into florets

2 large carrots, peeled and chopped

1/2 cup diced radishes

1 lb. elbow macaroni (gluten-free if necessary)

1 cup cooked great Northern beans

1 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

3/4 cup nutritional yeast

1/4 cup lemon juice

2 tbsp. no-salt-added tomato paste

2 tbsp. vegan butter (soy-free if necessary), melted

2 tsp. white soy miso (or chickpea miso)

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. mustard powder

Salt and black pepper to taste

Pepita Parmesan, optional

NUTRITIONAL VALUES

Calories: 354kcal
Fat: 2.1g (0.4g S.Fat)
Carbs: 66.3g
Protein: 19.7g
Sugar: 3.4g
Sodium: 33mg

METHOD

In a medium pot, cover the cauliflower, carrots, and radishes with water. Bring to a boil and cook the vegetables for 8 to 10 minutes, or until easily pierced with a fork. Remove from the heat and set aside to drain. Place aside.

Bring a large pot of water to a boil over high heat. Once the water is boiling, add the pasta and cook according to package directions until al dente. Remove from the heat, drain the pasta thoroughly, and return it to the pot.

Place the vegetables in a food processor or blender and process until smooth. Combine the beans, milk, nutritional yeast, lemon juice, tomato paste, butter, miso, onion powder, garlic powder, paprika, and mustard powder in a mixing bowl. Blend until smooth. Stir the sauce into the cooked pasta to combine. Return to the stove and cook for 3 to 4 minutes, stirring occasionally, until heated through and the sauce has thickened. Serve right away, topped with Pepita Parmesan (if using). Keep any leftovers in an airtight container in the refrigerator for 4 to 5 days.

PEPITA PARMESAN

SERVES 3 CUPS

2 1/2 cups pepitas (pumpkin seeds)

1/2 cup nutritional yeast

1 1/2 tsp. lemon juice

NUTRITIONAL VALUES

Calories: 232kcal
Fat: 12.3g (2.3g S.Fat)
Carbs: 16.4g
Protein: 18.1g
Sugar: 0.1g
Sodium: 21mg

METHOD

In a food processor, combine all of the ingredients and pulse until finely ground. Place in an airtight container. Leftovers can be stored in the refrigerator for up to 2 weeks.

BASIC CASHEW CHEESE SAUCE

SERVES 3/4 CUP

1/2 cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved

5 to 6 tbsp. reserved soaking water

2 tbsp. lemon juice

2 tbsp. nutritional yeast

1/2 tsp. white soy miso (or chickpea miso)

NUTRITIONAL VALUES

Calories: 507kcal
Fat: 34.5g (6.5g S.Fat)
Carbs: 37g
Protein: 17.7g
Sugar: 5.1g
Sodium: 206mg

METHOD

In a food processor or blender, combine the cashews, 1⁄4 cup of the reserved soaking water, lemon juice, nutritional yeast, and miso and process until smooth. For a thinner sauce, add up to 2 tablespoons more water. Refrigerate in an airtight container for up to 7 days in the refrigerator. Because the cheese will thicken when chilled, you may need to add more water to thin it out again.

VARIATIONS

Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, 1⁄2 teaspoon garlic powder, and 1⁄2 teaspoon dried dill.

Pepperjack Cheese Sauce: Add 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, and 1 teaspoon red pepper flakes.

Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer 1⁄2 teaspoon dried thyme, 1⁄2 teaspoon dried parsley, 1⁄2 teaspoon dried oregano, and 1⁄2 teaspoon dried basil, but any blend will do.

Melty Cheese: Increase the water to 2/3 cup and add 1 tablespoon arrowroot powder or cornstarch for cheese that appears melty and browns when baked—for the main recipe or any of the variations. Transfer the cheese to a small pot and heat over medium heat for 3 to 4 minutes, stirring constantly, until thickened but still dripping slowly off a spoon. Pour it on top of whatever you're baking and follow the recipe's directions.

Cheese Spread: Use only 3 tablespoons water or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.